(Percentage of daily recommendation)
|Calorie||7,519 kcal||(358 %)|
|Protein||360.99 g||(368 %)|
|Fat||78.27 g||(67 %)|
|Carbohydrates||1,627.36 g||(1,085 %)|
|Sugar added||54.21 g||(217 %)|
|Roughage||656.75 g||(2,189 %)|
|Vitamin A||3,708.47 mg||(463,559 %)|
|Vitamin D||1.76 μg||(9 %)|
|Vitamin E||10.05 mg||(84 %)|
|Vitamin B₁||14.58 mg||(1,458 %)|
|Vitamin B₂||8.91 mg||(810 %)|
|Niacin||144.13 mg||(1,201 %)|
|Vitamin B₆||27.17 mg||(1,941 %)|
|Folate||16,251.4 μg||(5,417 %)|
|Pantothenic acid||40.07 mg||(668 %)|
|Biotin||28.5 μg||(63 %)|
|Vitamin B₁₂||1.1 μg||(37 %)|
|Vitamin C||11,920 mg||(12,547 %)|
|Potassium||70,218.4 mg||(1,755 %)|
|Calcium||13,557 mg||(1,356 %)|
|Magnesium||4,319.6 mg||(1,440 %)|
|Iron||162.87 mg||(1,086 %)|
|Iodine||59.1 μg||(30 %)|
|Zinc||52.05 mg||(651 %)|
|Saturated fatty acids||9.1 g|
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
In a bowl, mix the flour with the nuts, sugar, cinnamon and cardamom, 1 pinch of salt, the baking powder, almond extract, 3 eggs and the Amaretto and knead to a smooth dough. The dough shouldn't be too sticky, if it is, add a little more flour.
Divide the dough into 5 equal portions and shape into 3 cm (approximately 1-inch) wide rolls. Press the handle of a wooden spoon in the middle of each roll, sprinkle with flour and let stand briefly. Place the rolls 5 cm (approximately 2 inches) apart on the baking sheet and bake 15 minutes.
Remove, let cool slightly, cut into 4 cm (approximately 1 1/2-inch) thick slices and return to the baking sheet. Reduce the oven temperature to 160°C (approximately (approximately 325°F), bake until dry, about 20 minutes.
Cool on a wire rack. Stir together the glaze and the cherry juice according to package directions until smooth. Spoon the glaze into a piping bag and pipe it into the fold in the cookies.